Ingredients
1
cup finely crushed pretzels
4
teaspoons sugar
1/3
cup margarine or butter, melted
1/4
cup cold water
1
envelope unflavored gelatin
1
(8-oz.) pkg. light cream cheese (Neufchatel), softened
1
cup sugar
1
(8-oz.) container frozen light whipped topping, thawed
1
(6-oz.) pkg. strawberry gelatin
1 1/2
cups boiling water
2
(10-oz.) pkg. frozen strawberries in light syrup, partially thawed, broken apart
Preparation
Heat oven to 400°F. Spray sides only of 9-inch springform or 13x9-inch pan with nonstick cooking spray. In small bowl, combine crushed pretzels and 4 teaspoons sugar; mix well. Add margarine; stir until well combined. Press mixture in bottom of sprayed pan. Bake at 400°F. for 8 to 10 minutes or until set.* Cool.
Place cold water in small saucepan or 2-cup microwave-safe measuring cup. Sprinkle unflavored gelatin over water; let stand 3 minutes to soften. Heat over low heat, or microwave on HIGH for 30 to 40 seconds, until gelatin is dissolved. Cool slightly.
In medium bowl, beat cream cheese and 1 cup sugar until well blended. Beat in gelatin mixture until blended. Place bowl in freezer for 5 minutes.
Beat cream cheese mixture at high speed for 2 minutes. Fold in whipped topping. Spread mixture evenly over crust. Refrigerate while preparing topping.
In medium bowl, combine strawberry gelatin and boiling water; stir until gelatin is dissolved. Add frozen strawberries. Stir to separate strawberries and thicken gelatin slightly. Pour evenly over cream cheese mixture. Refrigerate at least 1 hour to set. Store in refrigerator.
